Cabbage isn’t a vegetable that normally gets a lot of love (we haven’t heard many people name it as their favourite veggie!). As a card-carrying…

Registration for the 2020 session of the Culinary Nutrition Expert Program closes September 15th and we cannot wait to get started on Thursday, September 17th!…

Learning how to make salad dressing from scratch is simple, yet there’s an art and a science to the process. Salads are a classic side…

Rhubarb season is short, and that only makes us appreciate this tart vegetable even more. Every spring, we look forward to cooking and baking with…

Turmeric is a warm, bitter spice that contains a wealth of nutrients – and as the world has begun to sing its praises, more of…

For anyone who has been diagnosed with irritable bowel syndrome (IBS) or has been advised to follow a low FODMAP diet, you know just how…

Ghee has quickly become one of our favourite ingredients for all kinds of cooking and baking. It’s stable, full of nutritious fats and absolutely packed…

Potluck events are one of our favourite ways to entertain – there is less work on the host, and you can discover a bevy of…

Homemade sauces provide wonderful flavour and texture to recipes – they can instantly liven up a bland plate, entice you to eat more veggies, and…

Homemade nut and seed milk is a staple liquid that can be used in many different ways in the kitchen. It’s one of the first…

Broths and stocks are staples in kitchens in many parts of the world because they provide an abundance of flavour and nutrition to a variety…

As you may imagine, at the Academy of Culinary Nutrition we are huge fans of cooking from scratch as much as we can. Pre-cooked and…

The winter months are considered cold and flu season, but our immune systems can be susceptible to infections all year long. Consuming cold-fighting foods and…